Fig Preserves

Recipe View 1 hrs Prepare the Figs: In a large bowl, gently toss the figs with baking soda. Pour boiling water over the figs and let them soak for 1 hour. (Time: 1 hour)

Recipe View 5 mins Rinse and Drain: Thoroughly drain the figs and rinse them under cold running water until the water runs clear. This removes any residual baking soda. (Time: 5 minutes)

Recipe View 15 mins Create the Syrup: In a large Dutch oven or heavy-bottomed pot, combine the sugar and 4 cups of water. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. Cook for 10 minutes, allowing the syrup to thicken slightly. (Time: 15 minutes)

Recipe View 1 hrs Simmer the Preserves: Add the drained figs and lemon slices to the boiling syrup. Reduce the heat to low and simmer gently for 1 hour, stirring occasionally to prevent sticking. The figs should become translucent and the syrup should thicken to a jam-like consistency. (Time: 1 hour)

Recipe View 30 mins Jarring and Processing: While the preserves are simmering, prepare your canning jars by sterilizing them according to standard canning procedures. Once the preserves are ready, carefully ladle them into the hot, sterilized jars, leaving 1/2 inch of headspace. Wipe the jar rims clean, top with lids, and screw bands on tightly. (Time: 30 minutes)

Recipe View 20 mins Hot Water Bath Processing: Process the filled jars in a boiling water bath for 10 minutes to ensure proper sealing and long-term storage. (Time: 20 minutes)

Recipe View Cool and Store: Remove the jars from the water bath and let them cool completely on a wire rack. As the jars cool, you should hear a popping sound, indicating that the lids have sealed properly. Store the sealed jars in a cool, dark place for up to 1 year.